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Lilikoi Chiffon Cream Pie

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Servings 8 servings

Ingredients

Pie Filling:

  • 1 baked 9-inch pie shell
  • 1 tablespoon unflavored gelatin
  • ¼ cup cold water
  • 4 eggs, separated
  • ½ teaspoon salt
  • ½ cup fresh lilikoi juice
  • 1 cup granulated sugar, divided
  • 2 teaspoons lemon zest

Garnish:

  • whipped cream
  • shredded coconut, toasted (See notes for instructions)

Instructions

  • Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

Lilikoi Pie Filling:

  • In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
  • Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
  • Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
  • While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
  • Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
  • Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.

Notes

Toasting Coconut:

Stove Top Method

  1. Place the desired amount of coconut in a large skillet.
  2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown.
  3. If the coconut is sweetened, it tends to brown faster, so it will take less time.